Creamy Mashed Potatoes with Garlic Butter
Fluffy, buttery mashed potatoes infused with golden garlic and cream — the ultimate comfort side dish for holidays and cozy dinners.
Equipment
- Large pot
- Potato masher or ricer
- Small saucepan
- Wooden spoon or whisk
Ingredients
- 2 pounds Yukon Gold or Russet potatoes peeled and quartered
- 4 tablespoons unsalted butter plus more for serving
- ½ cup whole milk warm
- ¼ cup heavy cream
- 3 cloves garlic minced
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley optional for garnish
Instructions
Boil the potatoes:
- Place peeled and quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender (about 15–20 minutes).
Infuse the garlic butter:
- While the potatoes cook, melt butter in a small pan over low heat. Add minced garlic and sauté gently for 1–2 minutes until fragrant (do not brown). Stir in warm milk and cream; keep on low heat.
Mash to perfection:
- Drain the potatoes and return them to the warm pot. Mash lightly to release steam. Pour in the garlic butter mixture gradually, mashing until smooth and creamy.
Season and serve:
- Add salt and pepper to taste. Transfer to a serving bowl, swirl with a little extra butter, and garnish with parsley if desired. Serve warm.
Notes
💡 Use warm milk and butter to keep the potatoes creamy and prevent gumminess.
🧊 Store leftovers in an airtight container for up to 4 days; reheat with a splash of milk to restore texture.
🧊 Store leftovers in an airtight container for up to 4 days; reheat with a splash of milk to restore texture.